Flax Seed "Foccacia" Bread (Low Carb and Gluten Free)

For those of us forced to cut carbs against our will, regular bread can be among the hardest food items to forego. Only when it is forbidden to you, do you realize what an integral role it plays in the standard western diet. It’s the perfect convenience food, carrying your favourite fillings and toppings to your mouth, whilst keeping your hands un-besmirched. Oh, and how easy it is to pop a slice in the toaster in the morning and slather it with peanut butter, or slap it with some mustard, meat and cheese for a quick lunch. The unsung hero of the on-the-go meal, it can also be dressed up and served as a more gourmet repast. I suppose it is somewhat telling that most cultures have their own version of bread, as it is both functional and remarkably tasty in its own right.

Is it any wonder, then, that those of us who eschew traditional yeast bread, whether by necessity or design, are always in search of alternatives? I for one don’t have any illusions about those alternatives looking, tasting or behaving exactly like the real thing. As long as they taste good in their own way, can hold their own against the toppings without falling apart, and are low carb enough to make them worth my while, I’m happy enough. This particular recipe has the added benefit of being exceptionally easy to make. You can whip up a batch in the time it takes to get the rest of your dinner cooked and on the table.

I take no credit for this recipe, I simply stumbled upon it on that infinitely helpful website, About.com. I dismissed it at first glance, as it didn’t seem all that interesting. But I revisited the idea when searching for a side dish for dinner that didn’t consist of broccoli or cauliflower. Well, I ate some of that too, but I wanted something a little more substantial in taste and texture. At first, I thought I would jazz it up a little with actual foccacia toppings like sauted onions or rosemary and garlic. But I ran out of time and just made the recipe as is.

The Results: I actually quite like this and will happily make it again. It isn’t bread (or foccacia) in the traditional sense and I didn’t expect it to be. But the nutty flavour of the flax meal is good without being overpowering, and the texture exceeded my expectations. It’s lovely toasted with some butter and sugar-free jam, and I’ve used it to make an open face tuna sandwich as well. At only about 6g of total carbs per slice, you could even use two pieces to make a proper sandy! It’s pretty filling, so once slice at a time is enough for me.

A few little notes. It is flax meal, which is basically ALL fiber, so drink a fair bit of liquid to wash it down. I think you get my drift. Also, it’s made with five eggs and is pretty moist, so after the first day or so, you may want to store it in the fridge or freezer to avoid rancidity. You can warm it in the microwave and/or toast it and it tastes as good as the first day. Enjoy!

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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No it doesn’t. I made this using cornstarch to replace the eggs. I have also made flax “eggs” then added them to the dry ingredients. Worked fine. Also I have used baking soda instead of baking powder and just added vinegar to my mix. This is a really hard recipe to mess up n

I loved this bread. I used stevia glycerite for the equivalent of 2 Tbs sugar and using coconut oil for the oil; and the bread had wonderful flavor! This reminds me of a very hearty but soft whole wheat bread. It’s fabulous toasted with sugar free jam! So excited to have bread again!!!!

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Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more